Tanzania Peaberry – Karatu Estate has medium acidity and bright notes of cranberry, dried fruit, and chocolate. This interesting coffee offers a well-rounded body, and a sweet, savory finish.
ELEVATION 1600 to 1800 meters
VARIETALS: Bourbon, Kents
PROCESS: Fully Washed, Raised Beds
HARVEST: August – December
Curious about what makes Tanzania Peaberry – Karatu Estate coffee so special? Check out this article for the answer to all your questions about Peaberry Coffee!
A peaberry (also called caracol, or “snail” in Spanish) is a natural mutation of the coffee bean inside its cherry, which makes up about 5% of all the coffee in the world. Making this one less than common coffee! Not only unique, Peaberry coffee is often known for its’ vibrant notes and complexity in the composition of the cup.
Karatu coffee estate is located in the ring of Ngorongoro crater in Karatu area. This is about 150 kms North of Arusha city. The estate was established in the mid 1900’s by German settlers after the second world war.
Karatu Estate sits at 1200 to 1500 meters. The farming area is covered with dark volcanic soil and the area experiences moderate bimodal rainfall of about 700 – 800 mm p.a. with temperatures ranging between 19 – 27 degrees Celsius. The long rains fall between March-May while the short rains come between October and December.
The area experiences a long mono-annual production cycle with harvesting from August – January. The main variety is the traditional N39 accounting for over 99% of all the coffee grown. Karatu coffee estate applies both dry and wet processing methods. Dry processing – The berries are picked when red ripe and gently sun dried for top quality naturals. This forms around 5% of the farm production. Wet processing – Red rip cherries are timely pulped, fermented, washed and gently sun dried on raised drying table.
If you enjoy our Kenya AA, we highly recommend trying this coffee!